Directions

Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.

For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves.

Cut each slice of bacon into eight pieces. Place one bacon piece on top of filling in each pepper half. Place pepper halves on prepared baking sheet.

*Test Kitchen Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.